Lemon-lime Lamington Squares

Ingredients:

9g lemon-lime light jelly crystals

1/2 cup fresh lemon juice

1 cup desiccated coconut

2 x 200g slabs sponge cake

Instructions:

Step 1 Pour jelly crystals into a bowl. Add 1 cup boiling water. Stir until crystals dissolve. Add lemon juice. Cover and place in freezer for 25 minutes or until jelly has the consistency of egg white.

Step 2 Put coconut into a bowl. Cut each sponge into 8 fingers or squares. Dip a piece of sponge into jelly then coat in coconut. Transfer to a large plate. Repeat with remaining sponge and coconut. Serve.